| 5.3°C Dublin

Vermicelli Noodles with Pork and Prawns


you will need

450g vermicelli noodles

16 medium prawns, fresh or frozen

3 dsps sunflower oil

3 cloves garlic, crushed or chopped

200g pork neck, cut into fine strips

3 eggs, beaten

80g carrots, cut into fine strips

80g spring onions, sliced

100g bean sprouts

100g mixed peppers, sliced

30ml chicken stock or water For the sauce 1 dsp red curry paste

1 stalk lemongrass, finely chopped

2 dsps peanut sauce

1 dsp chilli paste in oil

¼ tsp turmeric powder

1 dsp madras curry powder

3 dsps soy sauce

1 tsp sugar


Soak the vermicelli noodles for 25 minutes in cold water until soft, and drain.

To make the sauce: Bring a wok to a medium heat, add some oil, the red curry paste and lemongrass and stir for two minutes until it releases a fragrance. Then, add the peanut sauce and chilli paste in oil, tumeric powder, curry powder, soy sauce and sugar. Stir until they are mixed well and take off the heat.

Prepare the prawns but leavethe tails on. Bring another wok to a medium heat, add the oil and garlic and stir until there is an aroma, then add the prawns and pork and cook for another minute.

Add the eggs and stir.

Add the noodles, mix well and follow with the sauce. Toss in the vegetables (leave some bean sprouts for garnishing) and cook for one minute.

Stir for another minute before adding the stock or water, pouring it in around the edge of the wok in order to maintain the heat.

Continue to mix all of the ingredients around the wok for one last minute.

Top with bean sprouts and serve.

Weekend Magazine